Moscow Night Life

[Gator]

I have never really understood the ' highly evolved cuisine'  part. Maybe because I have a lot of experience knowing how the restaurant business works.

Never knew that about you.

Basicly what is called 'highly evolved cuisine' compares to art. In 90% of the cases its not the work being special, but that someone manages to get people pay so much money for it.

Here's one of the best of the 10%, and not that expensive compared to Europe.  Near impossible to get a reservation.   It satisfies the criteria to be called "highly evolved." 

http://www.trurestaurant.com/cuisine

Upon hearing that the Tru chef published a cookbook, I rushed to Amazon to purchase it. 

One of the recipes is for: Roasted Poussin and French Lentils with Bacon Lardons and Truffled Green Brussels Sprouts.  Being from the South, I wondered why anyone would go to so much trouble to cook possum. 

Upon reading this review, I decided not to purchase it because I ain't that evolved:

"This collection is full of the kind of over-the-top recipes that give chef cookbooks a bad name.    Tramonto's frou-frou constructions, like Rabbit Roulade with a Salad of Frisée, French Beans and Radish, and Arctic Char Poached in Duck Fat with Spinach-Almond Puree, sound delicious, but with their numerous subrecipes (Roasted Beef Tenderloin, Truffled Potato Puree and Bone Marrow Foam with Red Wine Sauce requires extracting chlorophyll from spinach and parsley, as well as pouring a marrow mixture into a canister powered by N2O chargers) and long ingredient lists, they also sound about as accessible for the home cook as the summit of Mount Everest is for someone who takes occasional strolls in the woods." 

[Misha]

What are the highlights: ...

You are overlooking some of best Russian home cuisine which are the rich variety of salads. These are dishes that can be made with a handful of ingredients yet are simply delicious. You also have a variety of regional dishes that are delicious. My favorite being "шаньги"

Also, it is misguided to compare home cuisine with that cooked in the best 5-star restaurant. Find me some typical dishes that are cooked daily in American homes that would rate as "cuisine." Meatloaf? Hot dogs? Hamburgers? Turkey with stuffing? All good food, but no better than what you will find being cooked by Russians.   

[Gator]

Also, it is misguided to compare home cuisine with that cooked in the best 5-star restaurant. Find me some typical dishes that are cooked daily in American homes that would rate as "cuisine." Meatloaf? Hot dogs? Hamburgers? Turkey with stuffing? All good food, but no better than what you will find being cooked by Russians.   

IMO it is more correct to say: 

but no better or worse than what you will find being cooked by Russians. 

The home cuisine of the French, the Italians, the Cajun,  and the Thai is excellent.  And then there is Soul Food.  It doesn't take much longer to prepare something more tasty than a hot dog or plain meatloaf.  And it can be fun! 

[Shadow]

Gator, while the book may obfuscate the true procedures in the kitchen, there is a simple check if you know the restaurant.

See the approximate weight of the raw materials used in the recipe. Search on the net, or ask some local stores for the prices (remember that as this is not wholesale it evens out possible 'high quality' . Then look at the gross profit.

As a hint: A general pizzeria runs at 500% gross profit on paper for the tax service. With an experienced owner/chef you can be sure that they can in reality make up to double.

A restaurant that is in the range of 'evolved cuisine' will make 1000% -1500% on raw materials easy, and can go to the double. Partly this goes in to the pocket of the required reputable chef.

Another trick of a real good chef is that there is almost no waste. Not only because at some places you need a McDonalds before or after the meal to fill you up, but because you can process the parts that are cut away in various manners.

What appeals me in Russian cooking is the freshness and pureness of their products. While they might not win in presentation, they get high marks for ' honesty' of food.

[KenC]

There is a lot more to Russian cuisine than meat, potatoes and salads.  I have dined at 2 gourmet Russian restaurants stateside, but not in Moscow.  One was called the Russian Bear in Bloomfield Hills, MI.  Food was great!  If I recall, we dined on a roasted sturgeon in a vodka/dill sauce topped with caviar. An appetiser of wild mushrooms was to die for. One of the best meals I have ever eaten anywhere.

Interesting enough, my own Babushka had told me that there was a very popular Russian night club in Detroit in the 40's under the same name.

The other high end restaurant I have enjoyed multiple times is the Red Square in Mandalay Bay in Vegas.  Made a point to take my Russian in laws at the time to dine there.  After some trauma regarding the Stalin statue, the Russian dinner guests eyes collectively rolled back in there heads.  (Food orgasm?)  Don't really know how "Russian" the cuisine is there, but top top caliber food, preparation, presentation and service.  A sample of their current menu:

Entrees
Strozapretti Stroganoff
Filet Mignon Tips with Strozapretti Pasta, Ragout of Mushrooms & Peas,
Shoestring Potatoes, Crème Fraiche
36
Black Truffle and Lobster Fettuccine
Shaved Black Truffles, Mascarpone Cheese, Truffle Oil
38
Roquefort Filet Mignon
Potato Puree, Roasted Garlic, Red Wine Sauce
44
Certified Angus Bone-In Rib Eye Steak
Horseradish Béarnaise; Apple Wood Smoked Bacon and Chive Mashed Potatoes
45
Hazelnut Crusted Australian Rack of Lamb
Sweet Potato Flan, Sautéed Asparagus, Bing Cherry Vodka Sauce
46
Blackened Ahi Tuna
Lime Infused Grilled Seasonal Vegetables, Spicy Raspberry Coulis
34/10 dollar supplement with foie gras
Salmon Kulebyaka
Dill seared Filet of Salmon, Puff Pastry, Mushroom Risotto, Asparagus Tips,
American Sturgeon Caviar Dill-Saffron Beurre Blanc
34
Chicken Kiev
Stuffed with Herbs, Cheese, Butter, with Vegetable Rice Pilaf, Mushroom and Port Reduction
KenC

[Misha]

IMO it is more correct to say: 

but no better or worse than what you will find being cooked by Russians. 

I meant no better as your average American household, much like your average Canadian household, would be eating too much food that was frozen and nuked in the microwave.

The home cuisine of the French, the Italians, the Cajun,  and the Thai is excellent.  And then there is Soul Food.  It doesn't take much longer to prepare something more tasty than a hot dog or plain meatloaf.  And it can be fun! 

I would wager that your average Cajun, Italian or French family cooking for an average home meal would not be anywhere near what you will find in a Russian household. It won't be bad, but it would not be anywhere near what you will find in a good French, Italian or Cajun restaurant.



[/quote]

[SANDRO43]

A sample of their current menu:

Entrees
Strozapretti Stroganoff
Filet Mignon Tips with Strozapretti Pasta, Ragout of Mushrooms & Peas,
Shoestring Potatoes, Crème Fraiche
36
Black Truffle and Lobster Fettuccine
Shaved Black Truffles, Mascarpone Cheese, Truffle Oil
38
Roquefort Filet Mignon
Potato Puree, Roasted Garlic, Red Wine Sauce
44
Certified Angus Bone-In Rib Eye Steak
Horseradish Béarnaise; Apple Wood Smoked Bacon and Chive Mashed Potatoes
45
Hazelnut Crusted Australian Rack of Lamb
Sweet Potato Flan, Sautéed Asparagus, Bing Cherry Vodka Sauce
46
Blackened Ahi Tuna
Lime Infused Grilled Seasonal Vegetables, Spicy Raspberry Coulis
34/10 dollar supplement with foie gras
Salmon Kulebyaka
Dill seared Filet of Salmon, Puff Pastry, Mushroom Risotto, Asparagus Tips,
American Sturgeon Caviar Dill-Saffron Beurre Blanc
34
Chicken Kiev
Stuffed with Herbs, Cheese, Butter, with Vegetable Rice Pilaf, Mushroom and Port Reduction
KenC

Which I'd say it's mostly Italian/French inspired . By the way, it's StrozZapreti (priests choker) .

I don't know if people here are aware of a tasty way of serving mascarpone, by itself a rather bland soft cheese which here is mostly available in the wintertime: dump a dollop onto your plate, add a spoonful or two of sugar and a squirt of French cognac, mix then use it as a a spread on bread of your liking - some add powdered black chocolate in lieu of cognac .

[SANDRO43]

I would wager that your average Cajun, Italian or French family cooking for an average home meal would not be anywhere near what you will find in a Russian household.

Except for the fact that Russian cuisine is IMHO is hobbled by their prevailing cold weather conditions, which mean a much more restricted range of agricultural produce and therefore much less ingredient alternatives .

[shakespear]

If I recall, we dined on a roasted sturgeon in a vodka/dill sauce topped with caviar.

Not if you ate there recently.  I believe sturgeon is an endangered species and as such you can't serve it in restaurants, especially in the USA. 

I could be wrong.

[Misha]

Except for the fact that Russian cuisine is IMHO is hobbled by their prevailing cold weather conditions, which mean a much more restricted range of agricultural produce and therefore much less ingredient alternatives .

Wrote it quickly and did not phrase it quite right. Meant to say that your average meal in any of the locales listed won't be any more intricate than your average Russian meal. As for the more restricted agricultural produce, that is true, but Russian pick a great variety of berries and mushrooms that supplement their agricultural produce.

[KenC]

Not if you ate there recently.  I believe sturgeon is an endangered species and as such you can't serve it in restaurants, especially in the USA. 

I could be wrong.

Shakespear,
The ban was on caviar from sturgeon (beluga), not the fish itself.  Besides this was back in the 90's before even the caviar was banned.
KenC

[OlgaH]

Another RW and her industrial grade potato masher.    I like watching her muscles ripple as she mashes away.

Gator,
I would say some kind of a Russian "archaistic masherism"   Better to watch the muscles ripple during "two hands job pelmeni dough making"  

Sounds yummy!  Did you say "spices?"  In a Russian kitchen?  The smallest spice cabinets in the world are found in Russia, while a whole shelf is reserved in the fridge for sour cream, mayonnaise, sour cheese, kefir and butter.

I love spices. During the Soviet time some of our relatives lived in Kazakhstan and Uzbekistan so we always had different spices.  

[UTRO]

Sounds yummy!  Did you say "spices?"  In a Russian kitchen?  The smallest spice cabinets in the world are found in Russia, while a whole shelf is reserved in the fridge for sour cream, mayonnaise, sour cheese, kefir and butter.

Spice with a bite is what I do miss when eating in Russia... Horseradish is the spiciest thing I've ever found, outside of the 'stan' eateries.

[OlgaH]

Spice with a bite is what I do miss when eating in Russia... Horseradish is the spiciest thing I've ever found, outside of the 'stan' eateries.

Utrobina,

It's not true What about garlic?    Have you ever tried khrenovina?  

[UTRO]

Utrobina,

It's not true What about garlic?    Have you ever tried khrenovina?  

Oh I remember you mentioning this a while back? Is it not a bit like the horseradish based Seafood Sauce that you find with Shrimp Cocktail??

[OlgaH]

Oh I remember you mentioning this a while back? Is it not a bit like the horseradish based Seafood Sauce that you find with Shrimp Cocktail??

Yes, may be I already mentioned. I also find it to be close to Shrimp Cocktail. But time to time I miss my babushka's khrenovina     

[UTRO]

Yes, may be I already mentioned. I also find it to be close to Shrimp Cocktail. But time to time I miss my babushka's khrenovina     

Thank-you Olga, I will ask Sveta about Khrenovina
It looks like I'll be headed back to Kirov for New Years since my, oh so wise government, refused my wife the 'privilege' of visiting me in Canada for the Christmas Season I'll put Khrenovina on my list of 'Have to Do's or Taste'
One of my favourite dishes is Herring Under the Fur Coat. My Zhenushka makes it unbelievably light and fluffy! Smoked Salmon, Vodka, Bread, Caviar, Solyanka, Champangnski, Blini, Dumplings, Wines, Sveta..... oh I guess my forced visit won't be so bad

[OlgaH]

Utrobina,

Sorry to hear about your Sveta's troubles with visa.

I also love "Herring Under the Fur Coat" with vodka   If you have never tried draniki ask Sveta to make it (Potato Pancakes) m-m-m especially with ground meat  

[Mir]

Any author that takes 3 paragraphs to describe what a dog is thinking is, IMO, padding the storyline.

Russian as a whole is a much more descriptive language c/w English.
So all Russian books books/writings translated into English would become briefer.

[BC]

Russian as a whole is a much more descriptive language c/w English.
So all Russian books books/writings translated into English would become briefer.

Each language has it's nuances.  Reading a book in it's native language will always give the most bang that probably only a native or very fluent reader will fully understand.

The only language I know that usually translates well is German.  It's a brutal, in your face type language that seems to leave little room for nuance.

I'm not a RU reader yet so don't know how the translations come over, but it's probably like many of their jokes.. (and vice versa how they feel about western jokes) that just leave you scratching your head.

[Sculpto]

"highly evolved cuisine"

While the Russian menu might not appeal to a lot of Americans who have grown accustomed to highly spiced food from a wide variety of cultures, the Russian menu is large and varied.  I personally wouldn't go out of my way to eat Russian food, but, I do tend to eat the local food when I visit a place.  I do not understand people who go to different countries and strive to seek out and do all the things they could do wherever they came from.  Whats the point? 

[shakespear]

LOL.. I doubt he knows.

Congratulations! You are the first on this forum to earn a spot on my "ignore" list!

Anyway, I can recommend either. . . .

Tibet
Kamergersky Per 5/6
692-0267

or

Tibet Himalaya
Ulitsa Nikolskaya Dom 10/2 (inside the mall complex Sherementovo)
287-2021

. . . . for excellent Tibetian and Indian food.  For those westerners who crave something with a little spice after several days or weeks of eating bland Russian food, this is just the place.  Ample vegetarian dishes supplement a full menu of meat dishes.  Wait staff in colorful costume.  Prices in the 300-500pyb per entree is more than reasonable.  Great place for a date.   

[Faux Pas]

"highly evolved cuisine"

While the Russian menu might not appeal to a lot of Americans who have grown accustomed to highly spiced food from a wide variety of cultures, the Russian menu is large and varied.  I personally wouldn't go out of my way to eat Russian food, but, I do tend to eat the local food when I visit a place.  I do not understand people who go to different countries and strive to seek out and do all the things they could do wherever they came from.  Whats the point? 

I can honestly say prior to my first visit to Russia I had never eaten a Russian meal. I did not know what to expect nor that I would like it or dislike it. I really had no idea. I can say I have always been open to different foods of different cultures, countries, you name it. I have eaten many different foods and my palette is somewhat experienced and rarely have I ever turned away food without first at the very least, tasting it.

I found the Russian cuisine overall very tasty, hearty and filling. When eating in cafe's and cafeterias, the food was Russian basic but very good. In the higher end restaurants with Russian chefs I detected some foreign influences but, still some excellent Russian dishes with flair. When eating at a home in Russia, I particularly enjoy the presentation and the effort put into most every meal. They way it is consumed, I also take particular delight. While the dishes seem to be much more "Russian basic" at home, I still find them more enjoyable. Toasting, eating, talking, toasting, toasting, talking, nibbling, toasting and eating more. There's an inherent quality to such a meal that we Americans simply were never taught or just do not take the time to do.

I am by nature a high quality spicy food kind of guy. While Russian cuisine did not seem to contain much of the spices I am accustomed to, I haven't yet found it lacking in quality or taste. There's a couple of Russian dishes that rank right up on my all time fav list

[OlgaH]

In the higher end restaurants with Russian chefs I detected some foreign influences but, still some excellent Russian dishes with flair.

There are many borrowings from Mongolo-Tatars   in Russian cuisine and of course from western countries since Peter the Great's window to the West  

"Pelmeni" is actually an international dish. It is supposed that pelmeni came from China to Russia and Europe and other version that the dish came from Turkic nation.  

Potato became popular in Russia only at the beginning of the 19th century.

[Faux Pas]

There are many borrowings from Mongolo-Tatars   in Russian cuisine and of course from western countries since Peter the Great's window to the West  

"Pelmeni" is actually an international dish. It is supposed that pelmeni came from China to Russia and Europe and other version that the dish came from Turkic nation.  

Potato became popular in Russia only at the beginning of the 19th century.

Pelmeni reminds me of a chinese won-ton. I can't wait to deep fry some